Difference between revisions of "Roast Goose"

From Recidemia
Jump to: navigation, search
m (Text replace - "{{recipe}}" to "")
 
(5 intermediate revisions by 2 users not shown)
Line 1: Line 1:
−
  | [[Cuisine of China|Cuisine of China]]
+
  {{recipesummary|Image=[[File:Goose roasted.JPG|350px]]|}}
  
−
Cantonese roast duck/goose (烧鸭\烧鹅)
 
  
−
== Ingredients ==
+
==Description==
−
* Duck or goose  3-6 pounds (1.3kg - 2.6kg)
+
Roast Goose <ref>{{cite book|last=Lawson|first=Nigella |title=Nigella Christmas |year=2008|publisher=Alfred A. Knopf Canada |isbn=978-0-307-39774-4|pages=149-150}}</ref> <ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's best Christmas cookbook |year=1999|publisher=General Mills, Inc. |isbn=0-02-863465-9|pages=72-73}}</ref> <ref>{{cite book|last=Day|first=Martha |title=Classic Cooking for Christmas |year=2010|publisher=Anness Publishing Ltd |isbn=|pages=24-25}}</ref> <ref>{{cite book|last=Stewart|first=Martha |title=The Martha Stewart Living Christmas Cookbook |year=2003|publisher=Clarkson Potter/Publishers, New York |isbn=1-4000-5037-5|pages=225-226}}</ref> is a another bird to use for holiday meals such as Christmas.
−
* 3 green onions or 1 onion
 
  
−
=== Marinade ===
+
==Ingredients==
−
* 2 tbsps light soy sauce
+
*1 fresh or frozen goose, giblets reserved (about 12 pounds), rinsed and patted dry
−
* 2 tbsps dark soy sauce (option, can use light soy sauce instead)
+
*coarse salt and freshly ground pepper
−
* 2 cups (450ml) of white wine, sherry or Chinese cooking wine
+
*3 carrots, cut in half
−
* 1 tsp [[Five Spice Powder|Chinese five spice powder]]
+
*3 stalks celery, cut in half crosswise
 +
*1 bunch fresh thyme
 +
*1 bunch fresh sage
 +
*1 onion, cut in half
 +
*8 sprigs flat-leaf parsley
 +
*1 fresh bay leaf
 +
*1 tsp whole black peppercorns
 +
*1/2 cup dry white wine
 +
*1 tbsp unsalted butter
  
−
=== Glaze ===
+
==Procedures==
−
* 2 tbsps [[Hoisin Sauce|Hoisin sauce]]
+
# Warm oven to 400 degrees F.
−
* 2 tbsps dark soy sauce
+
# Trim excess fat from opening of cavity.
 +
# Remove both the first and second joints of wings - set aside to make goose stock.
 +
# Prick entire surface of goose skin, with sharp knife - do not cut into the meat.
 +
# Fold neck under body and pin with toothpick.
 +
# Cover cavity generously with salt and pepper.
 +
# Insert: 2 carrot halves, 2 celery stalk halves, garlic, thyme and sage.
 +
# Tie legs together with twine.
 +
# Sprinkle the exterior of the goose generously with salt and pepper.
 +
# Set on a wire rack in a large roasting pan, breast side up.
 +
# Place in oven and cook for ~1 hour, achieving a golden brown appearance.
 +
# Utilize a baster to remove fat every 30 min - keep fat aside.
 +
# Reduce oven to 325 degrees F.
 +
# Continue to roast goose, achieving a well browned colour.
 +
# Use a meat thermometer, put it in the breast (not hitting bone), cook for ~1 hour or until it registers 180 degree F.
 +
# Create goose stock for gravy and dressing.
 +
# Trim then discard fat from wing tips, neck and giblets.
 +
# Place in stockpot.
 +
# Include four carrots, celery stalk halves, onion halves, parsley, bay leaf, peppercorns and enough water to cover the bones and vegetables by at least 1". (approx 2 1/2 quarts of water)
 +
# Turn stockpot heat to high and boil.
 +
# Reduce heat to medium-low to simmer.
 +
# Skim foam from surface as it simmers for ~2 hours.
 +
# Strain stock using a cheesecloth-lined sieve into a fresh container.
 +
# Remove then discard floating fat in the stock.
 +
# Remove goose from oven.
 +
# Place goose on cutting board with drainage pockets.
 +
# Leave goose to stand for ~15-20 min before you carve it.
 +
# Start gravy by removing the fat from the goose pan then placing the pan over high heat.
 +
# Include wine.
 +
# Deglaze pan.
 +
# Stir and remove any browned bits with a wooden spoon.
 +
# Continue to cook until liquid is reduced by 3/4.
 +
# Season with salt and pepper.
 +
# Include butter, stirring in.
 +
# Cook until gravy has thickened.
 +
# Pass gravy through a cheesecloth-lined sieve into a gravy boat to serve warm/hot with the roast goose.
  
−
== Procedure ==
 
  
−
=== Preparation ===
 
−
# Mix all marinade ingredients together.
 
−
# Mix all glaze ingredients together.
 
−
# Wipe the mixture all over the duck/goose, inside and outside.
 
−
# Wipe the glaze mixture inside the duck/goose
 
−
# Sit duck in breast up, in an open container and on a rack
 
−
# Put in the refrigerator to chill over night.
 
  
−
=== Cooking ===
 
−
# Preheat oven to 450°F (220°C)
 
−
# Put 1 to 1/2 inch (2.5cm) of water in the roasting pan (so to catch the grease come out from the  duck/goose while roasting and prevent smoking of the grease in the oven)
 
−
# Place onion inside duck/goose, put duck/goose in the roasting pan, on a roasting rack, 
 
−
# Place duck/goose in the oven, back up, for 15 minutes
 
−
# Turn duck/goose to breast up, roast for another 15 minutes
 
−
# Turn oven heat to 375°F (190°C), roast the duck/goose until internal temperature reach a minimum of 180F (test between the thigh, the thickest part of the duck/goose, be careful not to touch the bone)
 
−
# Glaze the duck/goose, turn oven up to 450°F (200°C) and roast again for about 10 minutes
 
  
−
Carve and serve!
+
==References==
 +
<References/>
  
−
[[Category:Duck recipes|{{PAGENAME}}]]
+
 
−
[[Category:Goose recipes|{{PAGENAME}}]]
+
 
−
[[Category:Chinese recipes|{{PAGENAME}}]]
+
 
−
[[Category:Recipes_with_metric_units|{{PAGENAME}}]]
+
[[Category:North American cuisine]]

Latest revision as of 20:14, 25 October 2012

Roast Goose
Goose roasted.JPG


Description

Roast Goose [1] [2] [3] [4] is a another bird to use for holiday meals such as Christmas.

Ingredients

  • 1 fresh or frozen goose, giblets reserved (about 12 pounds), rinsed and patted dry
  • coarse salt and freshly ground pepper
  • 3 carrots, cut in half
  • 3 stalks celery, cut in half crosswise
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 1 onion, cut in half
  • 8 sprigs flat-leaf parsley
  • 1 fresh bay leaf
  • 1 tsp whole black peppercorns
  • 1/2 cup dry white wine
  • 1 tbsp unsalted butter

Procedures

  1. Warm oven to 400 degrees F.
  2. Trim excess fat from opening of cavity.
  3. Remove both the first and second joints of wings - set aside to make goose stock.
  4. Prick entire surface of goose skin, with sharp knife - do not cut into the meat.
  5. Fold neck under body and pin with toothpick.
  6. Cover cavity generously with salt and pepper.
  7. Insert: 2 carrot halves, 2 celery stalk halves, garlic, thyme and sage.
  8. Tie legs together with twine.
  9. Sprinkle the exterior of the goose generously with salt and pepper.
  10. Set on a wire rack in a large roasting pan, breast side up.
  11. Place in oven and cook for ~1 hour, achieving a golden brown appearance.
  12. Utilize a baster to remove fat every 30 min - keep fat aside.
  13. Reduce oven to 325 degrees F.
  14. Continue to roast goose, achieving a well browned colour.
  15. Use a meat thermometer, put it in the breast (not hitting bone), cook for ~1 hour or until it registers 180 degree F.
  16. Create goose stock for gravy and dressing.
  17. Trim then discard fat from wing tips, neck and giblets.
  18. Place in stockpot.
  19. Include four carrots, celery stalk halves, onion halves, parsley, bay leaf, peppercorns and enough water to cover the bones and vegetables by at least 1". (approx 2 1/2 quarts of water)
  20. Turn stockpot heat to high and boil.
  21. Reduce heat to medium-low to simmer.
  22. Skim foam from surface as it simmers for ~2 hours.
  23. Strain stock using a cheesecloth-lined sieve into a fresh container.
  24. Remove then discard floating fat in the stock.
  25. Remove goose from oven.
  26. Place goose on cutting board with drainage pockets.
  27. Leave goose to stand for ~15-20 min before you carve it.
  28. Start gravy by removing the fat from the goose pan then placing the pan over high heat.
  29. Include wine.
  30. Deglaze pan.
  31. Stir and remove any browned bits with a wooden spoon.
  32. Continue to cook until liquid is reduced by 3/4.
  33. Season with salt and pepper.
  34. Include butter, stirring in.
  35. Cook until gravy has thickened.
  36. Pass gravy through a cheesecloth-lined sieve into a gravy boat to serve warm/hot with the roast goose.



References

  1. ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 149-150. ISBN 978-0-307-39774-4. 
  2. ↑ Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 72-73. ISBN 0-02-863465-9. 
  3. ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 24-25. 
  4. ↑ Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 225-226. ISBN 1-4000-5037-5. 
Retrieved from "http://www.recidemia.com/index.php?title=Roast_Goose&oldid=225276"